---
title: 'Beef Enchiladas "Divorciadas"'
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-enchiladas-divorciadas-680613badc60c33226b572e4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Easy Prep
  - New
  - Kid Friendly
rating: 4.5
rating_count: 253
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the two-sauce variety, praising the tasty combination of red enchilada sauce and green salsa.
  - theme: Ease of prep
    text: Some found rolling enchiladas time-consuming; consider making it casserole-style for a quicker option.
nutrition:
  calories: 1010
  fat: 52
  saturated fat: 23
  carbohydrates: 84
  sugar: 10
  fiber: 2
  protein: 40
  cholesterol: 140
  sodium: 2000
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Enchiladas/beef-enchiladas-divorciadas.avif"
---
Adjust rack to middle position (middle and top positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. Core, deseed, and dice @green bell pepper{2%unit} into 1/2-inch pieces. Trim and thinly slice @scallions{4%unit}, separating whites from greens.

In a #small pot{}, combine @white rice{1.5%cup}, @fajita spice blend{2%tbsp}, @water{1.25%cup} (2 1/4 cups for 8 servings), and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.

Heat a drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add green bell pepper and season with salt and @pepper{}; cook, stirring occasionally, until just beginning to brown, 3-4 minutes. Transfer to a plate. (Keep the heat on; you'll add more to the pan in the next step!)

Add @ground beef{40%oz}* to #large pan{} used for bell pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Stir in bell pepper, scallion whites, @mexican spice blend{2%tbsp}, @garlic powder{4%tsp}, and @beef stock concentrate{4%unit} until thoroughly combined and ground beef is cooked through, 1 minute more. Taste and season with salt and pepper if desired. Turn off heat. Transfer beef mixture to a #medium bowl{}.

Once rice is done, transfer to bowl with beef mixture; stir to combine. Place a small amount of filling on one half of each @flour tortillas{24%unit}. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a #baking dish{} (9-by-13-inch; two #baking dish{} for 8 servings). TIP: If you have any extra filling left over, serve it on the side! Top half the enchiladas with @enchilada sauce{20%oz}; top remaining enchiladas with @green salsa{2%unit}. Sprinkle evenly with @mexican cheese blend{2%cup}. Bake on middle rack until lightly browned and cheese has melted, 15-18 minutes. (For 8, bake on middle and top racks, swapping rack positions halfway through.)

Remove enchiladas from oven; top with @sour cream{9%tbsp} and scallion greens. Serve enchiladas family style or divide between plates. Ground Meat is fully cooked when internal temperature reaches 160 degrees.